The biological activities of natural lignans from olives and virgin olive oils: A review. (October 2016)

• Record Type: Journal Article
• Authors: López-Biedma, Alicia; Sánchez-Quesada, Cristina; Delgado-Rodríguez, Miguel; Gaforio, José J.
• Is Part Of: Journal of functional foods. Volume 26(2016)
• Page Start: 36
• Page End: 47
• Publication Date: 2016-10
• Subjects: (+)-pinoresinol -- 1-acetoxypinoresinol -- Antioxidant -- Anti-inflammatory -- Metabolism -- Bioavailability; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2016.07.005
• Languages: English
• ISSNs: 1756-4646

Abstract

Highlights: First described anti-tumour, anti-inflammatory and antioxidant capacities of lignans present in EVOO Presence of 1-acetoxypinoresinol and (+)-pinoresinol could explain bioprotective EVOO effects. Both phytoestrogens present pharmacological potential in several illnesses. Abstract: Dietary guidelines recommend diets rich in plant foods, because they are associated with a lower incidence of chronic diseases, such as cardiovascular disease and certain cancers. The compounds that exhibit these health benefits are a matter of debate; however, scientific evidence assigns an important role to the action of so-called minor compounds. Lignans are polyphenols found in plants, and they are part of the phytoestrogen family, which is known for its health properties. The natural lignans (+)-pinoresinol and 1-acetoxypinoresinol are typically found in olives and, consequently, virgin olive oils (VOOs), which are genuine fruit juices. Although (+)-pinoresinol has been identified in other plants, 1-acetoxypinoresinol is specifically observed in olives. In this review, we collected information regarding these two main lignans found in VOOs, because a number of researchers believe that they may play a prominent role in the health effects attributed to virgin olive oils.